Perfectly Grilled Shrimp… made with just a handful of ingredients. The key is a delicious marinade and a few simple tips to ensure juicy, flavorful shrimp in no time at all!
Nothing beats plump, juicy grilled shrimp. It’s delicious all on its own, in your favorite pasta, on top of a salad, in a sandwich… in other words, pretty much any way you eat it!
We love adding it to Fettuccine Alfredo, Caesar Salad, and Lemon Ricotta Pasta… to name a few of our favorites. But the truth is this shrimp needs NOTHING!
It’s perfectly moist, juicy, and flavorful… straight from the skewers! And with a few simple tips, it’s SO easy to make at home. Be sure to check out my tips for success below!
what you’ll need for this recipe
Raw shrimp – 1 pound of raw, peeled, deveined shrimp. Remove the tails or leave them on… either way works well!
Marinade – We used our favorite easy Shrimp Marinade, but any of your favorite marinades will work.
how to make grilled shrimp
Prep the shrimp. Look for shrimp that is deveined and ready to peel. Peel the shrimp and remove the tails, then give it a quick rinse.
Skewer the shrimp. Slide the raw shrimp onto skewers, piercing each shrimp twice to be sure they are flat on the skewer. *If using wooden skewers, be sure to pre-soak them in water for 30 minutes (or according to package instructions) to avoid burning them.
Marinate. Lay the skewered shrimp in a 9×13 inch pan. Pour marinade evenly over the shrimp. Refrigerate for 30 minutes to 2 hours. Avoid marinating it for longer since the acid in the marinade will begin to break down the proteins, resulting in tough, rubbery shrimp.
Grill. Remove shrimp from marinade; shake off excess oil. Place on grill preheated to 400° F. Grill for 2-3 minutes on each side.
Tips for success
Soak the skewers – Wooden skewers are easy to find and easy to use. Just be sure to soak them in water for 30 minutes before using to prevent them from burning or becoming too brittle during grilling.
Start with raw shrimp – Always start with raw shrimp. You can buy frozen or thawed, but it should always be raw (uncooked), peeled, and deveined. You can leave the tails on or remove them before grilling.
Marinate the shrimp – For the best flavor, you’ll want to marinate the shrimp for at least 30 minutes. Try our go-to Shrimp Marinade or use any of your favorite bottled salad dressings.
Shake off excess oil – Shake off excess oil before placing skewers on the grill. This will help you avoid any potential fires from oil dripping down into the grill.
Don’t overdo it – Shrimp cooks quickly, so be sure not to overdo it. Grill for 2-3 minutes per side, until a meat thermometer reaches 145° F.
storing & reheating
Grilled shrimp can be stored in an airtight container in the refrigerator for 3-4 days. It’s easiest to remove it from the skewers when it’s warm, so I would recommend removing it before refrigerating it. Enjoy it cold, at room temperature, or reheated.
The easiest way to reheat shrimp is in a small skillet on the stovetop. Use low heat and add a splash of broth to avoid rubbery shrimp.
More Delicious Shrimp Recipes
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Grilled Shrimp
Equipment
Ingredients
- 1 pound raw shrimp peeled & deveined
- shrimp marinade
Instructions
- Rinse shrimp under cold water. Slide onto skewers, piercing each shrimp twice to be sure they are flat on the skewer. *If using wooden skewers, be sure to pre-soak them in water for 30 minutes to avoid burning.
- Lay skewered shrimp in a 9×13 inch pan. Pour marinade evenly over the shrimp. Refrigerate for 30 minutes to 2 hours.
- Remove shrimp from marinade; shake off excess oil. Place on grill preheated to 400° F. Grill for 2-3 minutes on each side or until internal temperature reaches 145° F.
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